Sorry for the delay, but I finally managed to retrieve a copy of our menu from my parent's house. Just to recap, my father and I had the Chef Tramonto's collection, my mother hand the Grand collection, and my fiancee had the vegetable collection.
After being seated in proper, synchronized fashion, a waiter brought over four, rather large spoons, with large curled handles that were filled with a a sweet corn panna cotta, vidalia onion marmalade, and a single kernel of popcorn. This was quite enjoyable even considering my rather lackluster desire for onions.
Next was the Grand Amuse-Bouche, of which I can barely remember the descriptions well enough to do them justice. We were presented with one large square plate, divided into four smaller squares each containing four seperate "little bites". I remember something invoving peaut butter, a glass of melon water, and two other extremely interesting and tasty bites.
- This was accompanied by a Rene Geoffroy Rose Brut NV
Next was the amazing and very enjoyable, famous caviar staircase. My father and I shared one that had the iranian osetra at the top, while my mother had her own that had the "next step down" for the top stair. It might have been sevruga, but can't rememer. This was my first time having caviar and I am now in love.
- This was paired with Alan McCorindale Pinot Gris WWaipara Valley 2004
For my fiancee, instead of caviar, she was presented with a stack of three black bento boxes, that were revealed to reveal 3 distinct items, ranging from a salad, a terrine of some sort, and a dish with cous cous. I remeber carrot foam as a side to one of the dishes. I must admit I was a bit nervous about my fiancee at TRU as she is can be a rather picky eater who is afraid to try new things, but she raved over everything in those boxes.
-Next consisted of seared yellow fin tuna, tapenade, potato confit, carmellini beans, and shaved radish for my mother. My parent aren't much for sushi or only barely seared fish, but I though this was some of the best yellow fin I've ever had.
-I was given chilled peeky toe crab & apple salad, that the water then proceeded to pour a little of apple-lemon verbena water into the bowl, as well as micro lemon-basil, and mint paint (whatever that is). I've never had crab paired with apple flavors before and I was delighted at the crispness of the entire dish that really brought out the flavor and textures of the crab.
-My father was given a deconstructed wagyu beef tartare, caper berries, white anchovy, quail egg, consomme gelee. I don't blame him for disliking the anchovy on his plate (as I also have not acquired that taste) but my taste of this dish was also delightful. The beef was excellent although I found little other flavors, which may have been the point.
-My fiancee received salad of raw & cooked summer vegetables, baby lettuce, roasted lemon vinaigrette.
- these dishes were paired with either a Radsheim Estate Riesling Georg Breuer Rheingau 2003, or a Sancerre Pinot Rose Lucien Crochet 2004.
4th Course: Foie
Seared Hudson Valley Foie Gras, peach & basil marmalade, Fried tarragon, duck jus for my father - Excellent
Hudson Valley , steel-cut oats, blueberry compote, aged maple syrup - for my mother - also very good
Foie Gras, Brioche French Toast, banana chutney, chocolate sauce - Orgasmic! I would take the time to eat breakfast everyday if it was like this. When it was being described, I had no idea how it could go together, especially when the waiter poured the hot chocoloate syrup on and around the dish at the table. The rich, buttery, and fruit tastes will haunt my palate through all lesser meals.
My fiancee received potato gnocchi, basil & tomato marmalade, with fried heirloom tomato. I think this might have been her favorite dish of the night.
- these dishes were paired with either a Waterford Estate Sauvignon Blanc Stellenbosh 2004, Tokaji Aszu 5 Puttonyos Chateau Pajoz 1999, Kracher Beerenauslese Cuvee Burgenland 2003. I was extremely delighted to be the one receiving the Tokaji as I have only had this at one other restaurant and had a heck of a time trying to find bottles on-line. This paired exceptionally well with my foie gras breakfast extravaganza.
-Potato-Leek Soup, crispy bacon - don't remember trying this one.
-Curried Cauliflower Cappuccino, buttermilk cracker - this was mine and enjoyed it immensely even though I have never considered myself a curry fan. I can't help but compare it to Lipton's chicken noodle soup powders with curry flavoring however. Still wonderful though
-carrot ginger soup, carrot salad, orange dust
Porcinin mushroom cappuccino, parmesan tuile - This was my fiancee's and I would definitely find it difficult not to request this on a next visit. I would drink this the rest of my life. YUM!!
- paired with Pinot Blanc Cuvee Balthazar Lucien Albrect 2003
6th course -
-Roasted Nova Scotia Halibut, Israeli Couscous, Marcona ALmonds, lemon confit
- grilled swordfish, escargot, fingerling potatoes, olives, white anchovy, herb-butter emulsion
- seared ahi tuna, bacon, squash & cauliflower ragout, cauliflower cream, beef jus - This was amazing tuna that I was surprised to see how well it went with the beef jus. Awesome
- ragout of summer vegetables, spiced carrot puree
- paired with torbreck viognier/marsanne/roussanne Barossa 2004
-Beef rossini, wild mushrooms, summer truggle, foie gras-beef jus - this was my mother and probably my favorite dish for this course. I'm lucky she was getting full and started passing me larger portions.
- Millbrook farms Venison Saddle, summer fruits & vegetables, red wine pepper sauce. - I remember this was my fathers. It had the meat in the center with deconstructed flavors spread around the plate. I thought it was good, but not as good as my mothers.
- Espresso -roasted quail, salad of hazelnuts, cippolini onions & figs, sauce Aigre-Doux - while enjoyable, this might have been my least favorite dish of the night., especially when compared to my mother's. I enjoyed the taste of the quail, but the sides weren't very appealing to my palate. I also have find it difficult to eat meat off such little bones in a civilized, non-clumsy manner in such a nice restaurant.
- Gemelli Pasta, black trumpet mushrooms, english peas, truffle pesto and parmesan - I take it back, this was my fiancee's most favorite dish.
- paired with either a Kista Browne Pinot Noir Sonoma Coast 2003, Finca Villacreces Reserva Ribera del Duero 2000, or Apaltagua Carmenere Frial Colchagua Valley 2002. I remember really enjoying all of these heavier wines with their respective dishes, unfortunately I can't remeber what went with what now, but they paired excellently, not to strong, but helped enhance the flavors of the food,
- My father and I shared our collection of Cow, goat, and sheeps' milk cheeses with our table as well as our Pouilly Fume Pur Sang D. Dagueneau 2003. I have only been to a handful of restaurants with cheese carts and know very little about cheese, but do know that I enjoy the complexities and varieities of flavors that may be produced immensely. I think part of the enjoyment comes from the detailed descriptions and regions of where the cheeses you are eating have come from and what it takes to make them so wonderful.
Gale;s dessert collection. The exact desserts weren't written explciitly, but I remember my fiancee and I received plates that had some sort of mixed berry cobbler on one side which was delicious and then the worlds best cake/ice cream/gellato half circle thingy. It melted in my mouth like ice cream, but still had some sort of cake texture. I don't know what gale does to do this, but it was by far one of the best desserts I have ever eaten. I can't remember what my mother and father received, but they also agreed at the amzing tast of the half circle cake. I think my mother received some sort of chocolate cake, which was good for her, but was too chocolatey for me.
10th course: mignardises and lollipops. I remeber having a house-made cinnamon and vanilla lollipop as well as a brownie with gold leaf topping. The rest of the family also had severalother amazing, intricate little mignardises.
11th course: while dealing with the bill, we were presented with another little tray of various chocolates.
12th course: while leaving, we were given a little gift containing two little breakfast cakes (can't remember the name now) but the little tag said they take 2 days to make. I found out they were worth the time to make them the next morning.
I kind of rushed through this review, as there is way to much to cover, especially without notes and this far after the experience, but a few statements can still be made. I am 24 and have been priviledged to eat in many nice restaurants around the world, but only recently have I become interested in true gastronomy and gained the desire to refine my palate and knowledge concerning wine and how one should pair wine with food. Thanks to TRU, I now have the highest standard of which to compare other restaurants. I would like to mention, that while my palate is young, I have never appreciated paired wines with food as much as I did at TRU. Normally, I find the wine is too overpowering, dry, etc. and find myself reaching for the water to cleanse my palate so that I can enjoy the next bite. At TRU, the wine only heightened the taste and dining experience.
Edited by babern38, 09 October 2005 - 12:33 PM.